I've done a bunch of chuckies. I season beef differently than pork, but with chucks it's really open season. I do Italian, Mexican, or good old garlic, salt & pepper (and old bay, always gotta have my old bay); I've also tried marinating rather than rubbing, but the taste was a little too subtle. The one thing I would add is to cook it a good long time, I've started foiling mine at around 170 and taking them up to 190 or 200, if I want to be able to pull them. Sometimes those connective tissues can be stubborn about breaking down. Check to make sure it's as tender as you want it before you take it off, or you can also finish it in a crock pot or oven. I've posted a few, there's plenty of posts on them. You will love your chuck! A super versatile "leftover", I usually smoke them just for using in spagetti sauce and mexican dishes, we had pulled sammies for dinner last night. It freezes great. Have fun! Cheers!